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Categories:Viewed: 18 - Published at: 3 years ago
Ingredients
- 17 oz. unpeeled apricot halves
- 8 1/4 oz. pineapple slices, halved
- 2 (17 oz.) cans fruit (for salad)
- 1 (17 oz.) can whole figs
- 1 c. light rum
- 1/4 c. light corn syrup
Method
- Serve after 3 days in refrigerator.
- (Layer in jar to look pretty.)
- Delicious over pound cake or on ice cream.